1

BROOKLYNCOLLEGE DIETETIC INTERNSHIP

PRECEPTOR EVALUATION OF INTERN

FOOD SERVICE MANAGEMENT

Assignments

Datedone / Rating (1-5) / Comments

BROOKLYNCOLLEGE DIETETIC INTERNSHIP

PRECEPTOR EVALUATION OF INTERN

Intern’s name______

Preceptor______Facility ______Rotation dates______

FOOD SERVICE MANAGEMENT

For date, enter the date the competency was met.

For rating, enter your rating of intern’s work using the following scale:

1-competency attempted with minimal success

2-competency partially met

3-competency nearly met at entry level

4-competency satisfactorily met at entry level

5-competency surpasses entry level

N/A- not applicable

Assignments / Date
done / Rating (1-5) / Comments
Orientation to foodservice facility (10 hours)
Tour of facility by preceptor.
Observe foodservice operations; review departmental policies and procedures.
Review organizational charts; identify lines of authority at the production site. Learn names and title of staff.
Review infection control, safety policies and procedures.
Review competencies/objectives, schedule and assignments with preceptor.
Orientation to medical center’s computer system. (CD6)
Using the hospital computer system, obtain diet, nourishment and enteral feeding lists, consult lists, ward rosters, nutrition screening or profiles, lab or medical information. (CD6)
Enter information on hospital computer system. (CD6)
Assemble portfolio throughout DI experience including selected assignments. (CD4)
Complete self-assessment evaluations for all rotations. (CD4)
Quality Assurance (25 hours)
Consult with preceptor for QA activity. Define problem, construct instrument, supervise collection of data, analyze results, make recommendations for improvement, set goals and implement. QA activities can include menu accuracy, temperature checks of refrigeration equipment and meals, timing studies, patient satisfaction surveys, etc.
Write summary report (CD 14, 15, 16).
Financial Management (25 hours)
Assist foodservice director in development or revision of operations plan. (CD17)
Review management reports (budget statements, income and expense statements, balance sheets, labor cost, food cost, and other records available). (CD18)
Work with manager responsible for budgeting; understand accounting systems used to record, track and verify food, utility, supply and labor costs. (CD18)
Calculate nourishment costs for one day. Write a report. (CD18)
Participate in marketing a special menu, new product/food or special service being implemented by the department. (CD19)
Human Resource Management (25 hours)
Review policy and procedure manual of the organization and personnel regulations. (CD20)
Review departmental job descriptions and specifications. If possible, observe job interview. (CD20)
Analyze the accuracy of at least one job description and the corresponding job specification and work schedule by shadowing an employee, write your observations. (CD20)
Review documentation of previous employee evaluation including promotions, disciplinary actions and grievances. (CD20)
Observe scheduling procedures and staffing patterns. (CD20)
Plan a one-week schedule for foodservice personnel on all shifts. (CD20)
Equipment Design and Selection (25 hours)
Observe use of all equipment in the food production area. (CD21)
Learn the proper operating procedures and maintenance practices for all equipment. (CD21)
Evaluate equipment specifications for one piece of equipment relative to facilities needs. (CD21)
Draw flow chart in food service areas, evaluate equipment and labor utilization, and study specifications of labor-saving equipment. Written report of findings. (CD21)
Administrative Skills Development (30 hours)
Plan special cafeteria or resident theme meal taking into account the following:
Develop or select standardized recipes
Raw food and labor costs
Ordering, delivery and service factors
Provide nutrient information for meal
Discuss procurement, production and service requirements with manager
Work scheduling
Write report including information above. (CD22)
Food Production (25 hours)
Review foodservice budget. (CD23)
Analyze allocations of time, food, supplies, equipment, personnel and materials for a specific product and make recommendations for cost containment. (CD23)
Supervise tray line for standards of portion control, food quality, sanitation and temperature. (CD23)
Supervise meal service: monitor the delivery and distribution of patient trays. Summarize process and make any recommendations. (CD23)
Recipe Development (25 hours)
Evaluate nutritional adequacy of one new recipe planned using a computer database. (CD24)
Standardize new recipe for 100 portions. Cost recipe and test for adequate yield, flavor and acceptability. (CD24)
Recruit participants and conduct a taste test project. Develop data collection and evaluation forms. (CD27)
Submit copies of recipes, nutritional analysis, evaluation forms and summary. (CD27)
Menu Planning and Modification (30 hours)
Review department menu planning objectives, guidelines and process. (CD25)
Attend and participate in menu planning meetings. (CD25)
Review menu for production schedules, equipment and personnel needs. (CD25)
Plan a two week cycle menu for a regular diet. Incorporate established guidelines for nutritional adequacy, budgetary allotments, client acceptability and available equipment and personnel. (CD25)
Analyze nutritional adequacy using a nutritional analysis software program. (CD25)
Submit cycle menu and nutritional analysis. (CD25)
Perform computerized nutritional analysis using specialized software. (CD6)
Develop a one week menu for a modified diet. (CD26)
Purchasing, Inventory Control, Sanitation and Safety (30 hours)
Review policies and procedures used for receiving and storing foods and supplies. (CD28)
Assist storeroom manager in receiving inventory and storing food and supplies. (CD28)
Follow at least one food item from procurement to service.(CD28)
Read HACCP manuals in supervisor’s office. (CD29)
Follow HACCP trail from supply and delivery to meal service, describe process and critique the procurement, distribution and service in a summary report insuring that safety and sanitation guidelines are being followed. (CD28, 29)

These assignments must also be submitted to the DI director.